A rich chocolate cake, infused with vanilla and topped with fresh pears. This cake looks as gorgeous as it tastes.
Ensure the butter is soft and the eggs are at room temperature. Williams and Conference pears cook quicker. You can also use tinned pears to speed up the cooking process.
This is a very nice cake. Fairly easy to make. There was just one problem in that the measurement for boiling water (2 tablespoons) hardly even wets the cocoa. I had to add 10 tablespoons of water to get a smooth paste but that was still a very thick paste. I think that novice cooks might have trouble with this part of the recipe - 11 Sep 2012